Step into the heart of Morocco with this beautifully aromatic Moroccan Lamb Tagine. This dish is a touching celebration of family gatherings, where the rich, soulful flavors of the lamb meld seamlessly with sweet apricots and a blend of fragrant spices. The experience of cooking and devouring this tagine brings everyone together, creating unforgettable memories and tantalizing taste buds. Perfect for a special occasion or simply to warm your home with love and deliciousness.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Servings: 6
- Skill Level: Intermediate
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 cup dried apricots
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/4 teaspoon saffron threads (optional)
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked couscous, for serving
Instructions
- In a large bowl, combine the lamb chunks with salt, pepper, cinnamon, cumin, coriander, ginger, turmeric, and paprika. Allow to marinate for at least 1 hour, or overnight for deeper flavors.
- Heat olive oil in a tagine pot or a heavy-bottomed Dutch oven over medium heat. Add the onions and cook until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Introduce the marinated lamb chunks to the pot, browning them on all sides, approximately 5-7 minutes.
- Pour in the broth, ensuring that the lamb is mostly submerged. If using saffron, gently stir it into the liquid.
- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1 1/2 to 2 hours, or until the lamb is tender and the flavors have melded together.
- About 15 minutes before serving, stir in the dried apricots and continue to cook until they are plump and tender.
- Garnish with fresh cilantro and serve hot alongside a generous portion of cooked couscous.
Helpful Tips
For an extra layer of flavor, toast the spices in a dry pan before marinating the lamb. If you don’t have a tagine pot, a heavy-bottomed Dutch oven works just as well. Substitute lamb with chicken thighs if desired, adjusting the cooking time accordingly to avoid overcooking.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the tagine for up to 3 months; thaw in the refrigerator overnight before reheating.
Pairings
This Moroccan Lamb Tagine is perfectly complemented by a side of fluffy couscous or a fresh herb salad. To drink, try a light-bodied red wine like a Grenache or a refreshing mint tea to enhance the meal’s flavors.
We hope this Moroccan Lamb Tagine brings warmth and a touch of exotic delight to your table. We’d love to see your creations! Share your version with us using #ZynahzRecipes or tag us on Instagram. Please leave your feedback on our website Zynahz. Don’t forget to subscribe to our newsletter for the latest updates and follow us on social media for more culinary inspiration. Happy cooking!
